What’s up fam?! Sorry for the long
blog break. As y’all know, I was in the land of the rising sun for a while
(posts of my Japan eats are coming on the blog soon). It’s only been over two
weeks since we came back and I’m missing ramen already. Luckily, Sydney is not
short in amazing ramen options.
Some of you
may remember chef Shota Sato from
Tokyo Bird and Osaka Trading & Co (also ex-head chef at Bar H). Since
moving to Jazushi a few months ago
to team up with his long time friend Yuki
Ishikawa (owner of Jazushi), they have started doing ramen lunch sessions
from Thursday to Saturday. There’s shoyu ramen and tantanmen available on
the menu along with some snacks like chashu nigiri and karaage chicken.
 |
| mmmmm se-abura |
Shota’s shoyu ramen ($17) is pure comfort with a good dosage
of umami. The broth is mainly chicken based with a blend of pork bones. The soy
tare gives it complexity with a subtle depth and hints of sweetness. It also
has the right amount of se-abura (pork back fat) for that extra layer of
texture and flavour. The flat-ish noodles were cooked just right and the aburi
chashu was smoky with sweet notes. It also came with negi, bean sprouts and a
perfect ajitamago.
Their take
on tantanmen ($17) is currently my
favourite. Most tantanmen tend to be either too oily, too salty or so much
heavy on the spices. Shota’s version at Jazushi is the most well-balanced and
most premium tasting I have come across. The miso based broth though tends to
lean slightly on the sweet side with nutty notes which is how I like it. It was
also topped with flavoured pork mince and shiraga negi (or white hair leek as
it resembles white hair).
Their aburi or grilled chashu nigiri here was
amazing! Serving it in the form of a nigiri (3 pieces for $7.50) is genius.
The karaage chicken ($7) is one of the best
that I’ve had. The coating was crisped and flavoursome whilst the meat was
juicy.
*Ramen Raff was invited as a guest of Jazushi via
Doq.
Jazushi
02 9699 8977
Ramen
Lunch: 12pm to
2:30pm Thu - Sat
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